KR20070111471A - Powder compositions - Google Patents

Abstract

Powder compositions having particle average diameters of about 50 to 500 microns which comprise droplets containing a long chain polyunsaturated fatty acid (LC-PUFA) embedded in a matrix of a modified polysaccharide and wherein the particles are characterized by a surface oil content of less than 0.5% (w/w), a process for their manufacture and their applications in the preparation of food with increased nutritional value.

Description

Powder composition {POWDER COMPOSITIONS}

The present invention relates to powder compositions comprising LC-PUFA (long chain polyunsaturated fatty acids), methods for their preparation and the use of such compositions in the manufacture of foods with increased nutritional value. More precisely, the present invention provides a powder composition comprising PUFAs from modified polysaccharides, preferably especially from marine oils, and incorporating PUFAs in the modified starch's medium, which composition has an excellent sensory profile. At the same time, it provides fine grain structure and high oil loading.

Over the years, marine oils have received considerable attention as a source of long chain polyunsaturated fatty acids, which are of increasing importance as food supplements. Today, there is valid evidence that increasing PUFA intake levels can benefit health and reduce mortality from coronary heart disease through blood pressure, atherosclerosis, and thrombus development.

PUFAs are classified as n-9, n-6 or n-3 PUFAs depending on the position of the double bond in the carbon chain. Examples of n-6 PUFAs are linoleic acid (C18: 2), arachidonic acid (ARA, C20: 4), γ-linolenic acid (GLA, C18: 13), and dihomo-γ-linolenic acid (DGLA, C20: 3) . Examples of n-3 PUFAs are α-linolenic acid (C18: 13), eicosapentaenoic acid (EPA, C20: 5) and docosahexaenoic acid (DHA, C22: 6). In particular, EPA and DHA have recently received interest in the food industry. The best sources of both fatty acids are fish and marine oils extracted from them.

As the number of double bonds increases, PUFAs are prone to increased oxidative degradation and to undesirable undesirable "off-flavor", mainly fishy and fishy tastes. Increasing interest in PUFAs, such as EPA and DHA, has sparked research into how to purify and stabilize fish oils and concentrates of PUFAs.

Freshly refined marine oils are initially unpleasant, fishy and fishy, but it has been known for a long time that the situation reverses as oxidation occurs rapidly. For example, many attempts have been made to stabilize the oil by adding different antioxidants or mixtures thereof. However, most attempts have failed so far or at least have room for further improvement. To date, PUFAs or containing them have long and good sensory properties and can therefore be used in the form of food supplements, for example, dried free-flowing powders or beadlets. There has been a need for developing compositions based on marine oils. Several stabilized PUFA oils and microencapsulated powders are commercially available and show a truly sensual improvement over unstabilized oils. However, in application and use as food products, in particular when the fine particle structure of the PUFA composition and the high PUFA content of the composition are required simultaneously, the sensory problem of PUFA is still one of the most restrictive factors.

According to US Pat. No. 4,670,247, fat-soluble substances, for example polyunsaturated fatty acids, are emulsified with water, gelatin and sugars, further converting the emulsion into droplets and collecting the droplets into a collecting powder. To form particles, separating the particles from the collecting powder, and heat treating the resulting product to form insoluble beads in water, thereby producing a fat-soluble beadslet. The sugar is a reducing sugar and may be selected from the group consisting of fructose, glucose, lactose, maltose, wood sugar and mixtures thereof. The collecting powder used according to US Pat. No. 4,670,247 is starch powder. The heat treatment as described above causes crosslinking of the gelatin medium. According to a conventional heating method, the crosslinking step is carried out by heating on a preheated stainless steel tray in an electric oven for about 2 hours at about 90 ° C. to less than 1 minute at about 180 ° C.

According to US Pat. No. 6,444,227, a beadlet containing a fat soluble material such as PUFA is obtained by the following steps:

(a) forming an aqueous emulsion of a fat soluble substance, gelatin, reducing sugar and optionally an antioxidant and / or a wetting agent;

(b) optionally, adding a crosslinking enzyme;

(c) converting the emulsion into a dry powder; And

(d) crosslinking the gelatin medium in the coated particles by spinning or culturing (if enzyme is present).

Powder compositions comprising LC-PUFA having an average particle diameter of about 50 to 500 microns (μm), preferably about 50 to 200 microns, most preferably about 70 to 120 microns, and incorporated into the medium of modified polysaccharides It has been found that it can be easily prepared and has a low surface oil content, good sensory properties, and high stability at high LC-PUFA loading compared to its fine particle structure. Thus, the powder composition can be used well on its own or in the form of a premix as an additive to foods, especially foods with a microstructure.

Thus, the present invention has an average particle diameter of about 50 to 500 microns (μm), preferably about 50 to 200 microns, most preferably about 70 to 120 microns, and includes one or more long chain multiples embedded in a medium of modified polysaccharides. It relates to a powder composition comprising droplets containing unsaturated fatty acids (LC-PUFA), wherein the particles have a surface oil content of less than 0.5% by weight, preferably 0.2% by weight or less.

In addition, the present invention provides a method of preparing the composition, the use of the composition, optionally in combination with other ingredients, as a food additive, or to produce a food with increased nutritional value, and the food or food ingredient to which the composition is added. It is about.

The term "PUFA" or "LC-PUFA" is used in the sense of the present invention and in the claims generally to those skilled in the art and is synthesized, free from natural sources, salts thereof, mono-, di- or Triglycerides, or individual esters isolated, concentrated and / or purified in the form of, for example, ethyl esters obtainable by transesterification from glycerides, or mixtures thereof.

Thus, the term PUFA includes, but is not limited to, the aforementioned compounds as well as oils containing them. Preferred forms of PUFAs in the context of the present invention are n-3 and n-6 PUFAs, in particular EPA, DPA, DHA, GLA and ARA, and oils comprising them, preferably those having a food-grade quality Or as a mixture, preferably in the form of its triglycerides, in particular an oil component obtained from a marine animal, preferably a fish or plant, for example flax, rape, borage or evening primrose Or by fermentation. They can be stabilized and / or deodorized by the addition of methods known in the art, for example, antioxidants, emulsifiers, spices or herbs (eg rosemary or sage leaf extract). In a preferred embodiment of the present invention, the term PUFA is a refined fish oil known and commercially available under the trademark ROPUFA. As a further preferred embodiment of the present invention, rofupa® is optionally combined with other antioxidants and / or deodorants, for example ascorbyl palmitate and / or rosemary extract, tocopherol or tocotriene Stabilized with ol (natural mixture or synthetically prepared, preferably α-tocopherol).

The powder composition of the present invention is made of PUFA particles embedded in the medium of the modified polysaccharide. The particles have a relatively small size, ie, an average particle diameter in the range of about 50 to 500 microns, preferably about 50 to 200 microns, more preferably 50 to 120 microns. The particle diameter can be measured by laser diffraction using methods known in the art, for example, well-known devices (e.g., MALVERN Mastersizer 20000). The amount of PUFA-containing phase ("surface oil") at the surface of the powder is in the range of less than 0.5% by weight, preferably up to 0.2% by weight. Surface oil is defined as the amount of oil phase (% by weight) in a powder that can be removed by washing with a suitable solvent, ie an organic solvent, for example cyclohexane. Low surface oil content is an important qualitative variable for the sensory performance of PUFA powder. In general, the surface oil content is inversely proportional to the powder particle diameter. Surprisingly, the surface oils in the powders according to the invention are lower than expected from the particle diameters, even without further washing steps.

The amount of PUFA in the powder composition of the present invention can vary widely and generally depends on the end use of the powder composition. The amount of PUFA may vary from about 5% to about 55%, preferably from about 5% to about 25%, more preferably from about 7.5% to about 20% by weight of the dry powder.

As used in the specification and claims of the present invention, the term "modified polysaccharide" refers to a chemical or physical method known in the art for the emulsification of oil to finely disperse it in an aqueous medium, including reactions by enzymes or thermal reactions. Method) refers to a polysaccharide modified with a good emulsifier in the form of oil in water. Thus, modified polysaccharides are modified with chemical structures that provide hydrophilic (water affinity) moieties and lipophilic (affinity affinity) moieties. This allows the polysaccharide to be dissolved in the dispersed oil phase and the continuous water phase. Preferably the modified polysaccharide has a hydrocarbon long chain (preferably C _5-18 ) as part of its structure and a stable emulsion of the desired average oil droplet size (eg 200-300 nm) under suitable emulsifying or homogenizing conditions. Can be formed. The conditions include atmospheric emulsification, for example rotor stator treatment, as well as high pressure homogenization, ie homogenization under about 750/50 psi / bar to about 14500/1000 psi / bar. High pressures preferably range from about 1450/100 psi / bar to about 5800/400 psi / bar.

Modified polysaccharides are well known materials which are either commercially available or can be prepared by the skilled person using conventional methods. Preferred modified polysaccharides are modified starches. Starch is hydrophilic and therefore does not have emulsifying capacity. However, modified starches are prepared from starches substituted with hydrophobic residues by known chemical methods. For example, starches may be treated with cyclic dicarboxylic anhydrides, such as succinic anhydride, to be substituted with hydrocarbon chains (Modified Starches: Properties and Uses, ed. OB Wurzburg, CRC Press, Inc., Boca Raton, Florida (1991)]. Particularly preferred modified starches according to the invention have the structure of formula (I)

Where

St is starch;

R is an alkylene group;

R 'is a hydrophobic group.

Preferred alkylene groups are lower alkylene groups, for example dimethylene or trimethylene. R 'is an alkyl or alkylene group, preferably C _5-18 . Preferred compounds of formula I are starch sodium octenyl succinate. This is, among other sources, a capsule sold by National Starch and Chemical Company (Bridgewater, NJ). The preparation of this compound and the compound of formula (I) is generally known in the art (see Modified Starches: Properties and Uses, ed. OB Wurzburg, CRC Press, Inc., Boca Raton, Florida (1991)).

The powder compositions of the present invention can be prepared by a method, each comprising the steps of using equipment that is well known in the art and commercially available. In a preferred embodiment the composition of the present invention is prepared by a method comprising the following steps:

(a) preparing an aqueous solution of the modified polysaccharide solution;

(b) emulsifying PUFA in the solution to produce an emulsion having a desired oil droplet size;

(c) drying the emulsion to produce a powder having an average particle diameter of about 50 to 500 microns; And

(d) optionally, removing residual surface oil by a suitable method.

The examples given below describe specific procedures. However, not all variables are deterministic. It is well known to those skilled in the art that this may vary within wide limits and may, for example, be modified for the production of higher amounts of powder compositions.

Step (a) can be performed at any suitable temperature (generally 100 ° C.) at which the modified polysaccharide can be rapidly dissolved in water, for example by using a disk miser, by shaking or stirring at appropriate time intervals. Below, preferably 70 to 80 ° C). Preferably step (a) may involve a common solution of low molecular weight carbohydrates (eg saccharose) as suitable antioxidants (eg sodium ascorbate) and / or stabilizers.

To obtain the droplet size of the desired oil, the emulsification step (b) is carried out in one or several processes as necessary, with continuous stirring under convenient speed and pressure. The time for one process is not critical and may depend on system variables including emulsification rate, batch size, flow rate and pressure and can be varied by the skilled person to achieve the desired result. The emulsification step should continue until the test shows that the desired droplet size is achieved. The homogenization temperature is preferably below 70 ° C.

According to step (c), the emulsion is then converted into a powder by known techniques, for example spray drying, freeze drying, fluid-bed drying or beadlet formation, which are most suitable for surface oil content. Preference is given to spray drying which gives good results. The process parameters are selected by those skilled in the art to produce the PUFA powder composition incorporated in the medium of the polysaccharide, wherein the powder particles have the desired average particle diameter and surface oil content. In the case of spray drying, the inlet temperature is generally in the range from 130 to 220 ° C., preferably below 200 ° C., and the outlet temperature is below 100 ° C., preferably 80 to 90 ° C. and is carried out under inert atmosphere as necessary. .

To lower the already low surface oil content or completely remove the surface oil that is still present, any suitable method known in the art, for example, dried or nearly dried powder, may be used to prepare an oil soluble solvent or solvent mixture (e.g. For example, additional step (d) may be added, which is illustrated by washing with cyclohexane) and drying until the solvent is completely removed.

In order to improve the flowability of the powder, suitable materials known to those skilled in the art (eg silicic acid) can be used as needed. In addition, the droplets may be coated with different materials, for example in a fluidized bed, as needed.

The powder composition of the present invention can be added to or used in the preparation of food or food ingredients in a manner known to essentially enhance the nutritional value of the food or food ingredients. The powder composition can be added to or used in the manufacture of almost any kind of food, ie human or animal food, and at any suitable time during the manufacturing process, ie at the starting component, almost the final product, or in the time zone therebetween, In the form of a powder or solution / emulsion, it may be added preferably in a way that achieves a uniform distribution. In this case, food for human consumption is preferred, and includes food for children and infants as well as adults. Because of its fine powder structure, the composition of the present invention is added to a food or food ingredient which itself is a fine powder structure such as milk and chocolate powder, flour and flour mixture (for example for bread, cakes and pastries) or complete baking Increase the nutritional value of mixtures, pudding powders, etc. In particular it is useful for the manufacture and fortification of dietary products. In addition, the compositions of the present invention can be added to all kinds of beverages and beverage condensates, such as dairy products, milk beverages, yogurt, fruit juices and vegetable juices and their concentrates, syrups, mineral water and alcoholic beverages.

In addition, food and food ingredients in which the composition of the present invention is added to increase the nutritional value are also an aspect of the present invention.

In addition, the amount (wt%) of the powder composition added to the food or food ingredient may vary within wide ranges, on the one hand depending on the type and effect of the food, on the other hand its efficacy, i.e. It may depend on the PUFA content. The amount should reflect the needs of each individual, reflecting the dietitian's suggestions.

The invention is illustrated by, but not limited to, the following examples.

Example 1

178 g of modified food starch, Starch sodium octenyl succinate (capsule®), 80 g saccharose and 18 g sodium ascorbate (as antioxidant in water) were placed in a 1000 ml double wall container. 150 ml of deionized water was added and the mixture was brought into solution while stirring at 500 rpm at about 75 ° C. using a Mycer disk. This solution is called the medium. And then 120 g of rofupa® 30 'n-3 Food Oil (at least 30% of n-3 PUFA [25% or more of DHA, EPA and DPA], α-tocopherol, Purified fish oil blend, in the form of triglycerides stabilized with ascorbyl palmitate and rosemary extract), was emulsified in the medium and stirred for 10 minutes. During emulsification and stirring, the Mycer disk was operated at 4800 rpm. After emulsifying as above, the internal phase of the emulsion had a 200 nm average particle diameter (measured by laser diffraction). The emulsion was diluted with 100 g of deionized water to adjust the viscosity and the temperature was maintained at 50 ° C.

The emulsion was spray dried on a lab spray dryer (Mobilie Minor, 2000) Type D1 (Niro) under the following conditions:

Inlet temperature: about 200 ° C .;

Outlet temperature: 83 to 89 ° C;

Air pressure: 4 bar;

Spray rate: about 2.6 kg / hour.

Yield: 341 g dry powder.

To increase flow, the final product was blended with 1% silicic acid.

Slightly yellow to white, 12.1% DHA / EPA / DPA content (DHA: 5.9%, EPA: 5.4% and DPA: 0.8%), 1.8% residual moisture content, 1.2mEq / kg hydrogen peroxide value and 0.2% Fine powders with a surface oil content of ± 0.1% were obtained.

Surface oil content measurement:

The amount of sample of about 5 g was accurately weighed and placed in a graduated 50 ml centrifuge tube. This was diluted with cyclohexane to 40 ml. The sample and cyclohexane were shaken for 3 minutes. This mixture was used in Whatman No. Filter through 40 filter paper to remove all solids. A 50 ml round bottom flask was dried in an 105 ° C. oven for 1 hour and then placed in a desiccator until room temperature was reached. The round bottom flask was accurately weighed to three decimal places. Using a 25 ml pipette, 25 ml of the filtrate was extracted and placed in a washed and weighed 50 ml round bottom flask. The round bottom flask containing the sample was placed on a rotary evaporator and evaporated to dryness. After the cyclohexane was removed, the round bottom flask with residual oil was placed in a 105 ° C. oven for 1 hour. The round bottom flask was then removed from the oven and placed in a desiccator. Before weighing, the round bottom flask was cooled to room temperature. The round bottom flask was weighed to determine the amount of oil extracted.

Calculation:

Example 2

Emulsions can be prepared similarly to Example 1. Rofupa® 30'n-3 n-F (INF) oil (contains at least 27% by weight of triglycerides in form of n-3 PUFA (21% or more by weight of DHA) in the total oil, d1-α- Purified fish oil, stabilized with tocopherol) was used in place of Rofupa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The DHA content of the product was about 6.3% by weight and the total n-3 PUFA content was 8.1% by weight.

Example  3

Emulsions can be prepared similarly to Example 1. Rofupa® 30 'n-3 EPA oil (containing at least 27% by weight of triglycerides of n-3 PUFA (at least 13.5% by weight of EPA and 8% by weight of DHA) d1- Purified fish oil, stabilized with α-tocopherol, ascorbyl palmitate and lecithin, was used in place of rofupa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The DHA content of the product was about 4.0% by weight and the total n-3 PUFA content was 8.1% by weight.

Example 4

Emulsions can be prepared similarly to Example 1. Rofupa® '75' n-3 EE oil (containing at least 72 weight percent triglycerides of n-3 PUFA (at least 38 weight percent EPA and 20 weight percent DHA) in total oil; , Ethyl ester of purified fish oil, stabilized with rosemary extract, ascorbyl palmitate, mixed tocopherol and citric acid) was used in place of rofupa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The product had an EPA content of about 11.4 weight percent, a DHA content of about 6.0 weight percent and a total n-3 PUFA content of 21.6 weight percent.

Example 5

Emulsions can be prepared similarly to Example 1. Rofupa® '10' n-6 oil (purified evening primrose oil containing at least 9% by weight of γ-linolenic acid in the form of triglycerides and stabilized with d1-α-tocopherol and ascorbyl palmitate) Was used in place of rofufa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The γ-linolenic acid content of the product was about 2.7% by weight.

Example 6

Emulsions can be prepared similarly to Example 1. Rofupa® 25'n-6 oil (purified oily oil containing at least 23% by weight of γ-linolenic acid in the form of triglycerides and stabilized with d1-α-tocopherol and ascorbyl palmitate) Was used in place of rofufa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The γ-linolenic acid content of the product was about 6.9% by weight.

Example 7

Emulsions can be prepared similarly to Example 1. Purified microbial derived arachidonic acid (ARA) oil containing at least 40% by weight of arachidonic acid (ARA) in triglyceride form and stabilized with mixed tocopherols was substituted for rofupa® 30'n-3 food oil. Used. The emulsion was spray dried as described in Example 1.

The arachidonic acid content of the product was about 12.0% by weight.

Example 8

Emulsions can be prepared similarly to Example 1. Purified olive oil containing at least 75% by weight of n-9 (C18: 1) in the form of triglycerides was used in place of Rofupa® '30' n-3 food oil. The emulsion was spray dried as described in Example 1.

The oleic acid content of the product was about 22.5% by weight.

Application example

(1) Chocolate milk (addition amount: 0.2% PUFA dry powder)

15 g cacao powder, 35 g sugar and 1.1 g PUFA dry powder according to Example 1 were thoroughly mixed and dissolved in 500 m milk. Sensory tests (see below) were performed on chocolate milk and compared to a reference sample without PUFA. After storing the PUFA dry powder for 3, 6, 9 and 12 months, the sensory test was repeated in freshly prepared chocolate milk. No significant sensory difference was observed compared to the reference sample without PUFA, and no fishy taste or fishy smell was detected after 12 months.

(2) Pudding (addition amount: 0.4% PUFA dry powder)

121.25 g of sugar, 19.35 g of corn starch (Ultra-Tex 2, National Starch), 3.45 g of gelling agent (Flanogen ADG56, Degussa )), 0.75 g vanilla flavor powder (Vanilla Flavor 750 16-32, Givaudan-Roure Flavors), 0.6 g β-carotene 1% double US (CWS, DSM Nutritional Products and 4.60 g of PUFA dry powder according to Example 1 were thoroughly mixed for 10 minutes in a suitable mixer 150 g of instant pudding powder was added to 1 L of cold milk and mixed. The solution was heated and boiled for 1 minute under constant stirring The hot pudding was filled in the dish The vanilla pudding was cooled for 1 hour and then stored at 5 ° C. A sensory test (see below) was performed on the sample. And compared with a reference sample without PUFA. After storing the powder for 3, 6, 9 and 12 months, the sensory test was repeated on the freshly prepared pudding No significant sensory difference was observed compared to the reference sample without PUFA and after 12 months the fishy or fishy Not detected.

(3) Bread (addition amount: 1% PUFA dry powder)

50 g of yeast was dissolved in 200 g of water. A dough was formed by mixing together 1000 g of flour (type 500), 480 g of water, 20 g of salt, the yeast solution and 16 g of PUFA dry powder according to Example 1. After proofing, the dough was kneaded again and split to form a loaf. The surface of the rope was brushed with water and then baked. Sensory tests (see below) were performed on the samples and compared to reference samples without PUFA. After storing the PUFA dry powder for 3, 6, 9 and 12 months, the sensory test was repeated on freshly prepared bread. No significant sensory difference was observed compared to the reference sample without PUFA, and no fishy taste or fishy smell was detected after 12 months.

(4) Whole milk (addition amount: 0.3% PUFA dry powder)

65 g whole milk powder and 1.5 g PUFA dry powder according to Example 1 were mixed together and dissolved in 500 ml of water. Sensory tests (see below) were performed on the samples and compared to reference samples without PUFA. After storing the PUFA dry powder for 3, 6, 9 and 12 months, the sensory test was repeated in freshly prepared concentrated whole milk. No significant sensory difference was observed compared to the reference sample without PUFA, and no fishy taste or fishy smell was detected after 12 months.

Sensory profile test

A trained taste judge evaluated all samples. Sensory analysis was performed by descriptive analysis using the interval scale for fishiness. The interval measure consisted of seven intervals, starting from 1, where no rainforest was detected and up to 7 for extreme rainforest. An analysis of variance (ANOVA) was performed to examine the significance of the differences. Multiple comparisons were performed using the least significant difference test (L. S. D.) at a significance level of 5%.

Claims (20)

A droplet having an average particle diameter of about 50 to 500 microns and containing one or more long chain polyunsaturated fatty acids (LC-PUFA) embedded in a modified polysaccharide medium, wherein the surface oil of the particles Powder content, characterized in that less than 0.5% by weight. The method of claim 1, Wherein the particles have an average particle diameter of about 50 to 150 microns. The method according to claim 1 or 2, Wherein said polysaccharide is a starch The method according to any one of claims 1 to 3, Wherein said modified polysaccharide is a polysaccharide of formula [Formula I]

Where St is starch; R is an alkylene group; R 'is a hydrophobic group. The method according to any one of claims 1 to 4, Wherein said modified polysaccharide is starch sodium octenyl succinate. The method according to any one of claims 1 to 5, Wherein said LC-PUFA is of type n-3 and / or n-6. The method of claim 6, Wherein said LC-PUFA is a mixture of EPA, DPA and DHA in triglyceride form. The method of claim 7, wherein Wherein said LC-PUFA mixture is a concentrate obtained from marine oils. The method according to any one of claims 6 to 8, Wherein said LC-PUFA is in a stabilized and / or deodorized form. The method according to any one of claims 6 to 9, The LC-PUFA is stabilized with α-tocopherol. The method of claim 10, Wherein said LC-PUFA is stabilized with α-tocopherol or stabilized with a mixture of tocopherol and other antioxidants and / or deodorants. The method according to any one of claims 6 to 10, Wherein said LC-PUFA is a composition available under ROPUFA. 13. A method of making a composition according to any one of claims 1 to 12, comprising steps well known in the art. (a) preparing an aqueous solution of the modified polysaccharide solution; (b) emulsifying one or more LC-PUFAs in the solution to produce an emulsion having a desired oil droplet size; (c) drying the emulsion to produce a powder having an average particle diameter of about 50 to 500 microns; And (d) optionally removing residual surface oil in a suitable manner A method for producing a composition according to any one of claims 1 to 12, comprising. The method of claim 14, The emulsion is spray dried. The composition according to any one of claims 1 to 12, obtainable by the method according to claim 14 or 15. A method for increasing the nutritional value of a food or food ingredient by adding at least one LC-PUFA, characterized in that the composition according to any one of claims 1 to 12 or 16 is added to the food or food ingredient. The method of claim 16, Wherein said food or food ingredient is for human consumption. 13. A food or food ingredient having a nutritional value added by adding at least one LC-PUFA, characterized in that it comprises a powder composition according to any one of claims 1 to 12. A food or food ingredient, wherein said composition comprises a composition obtainable by the method according to claim 14 or 15, wherein the nutritional value is increased by the addition of one or more LC-PUFAs.